All Wheat Honey Bread


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Sick of eating sandwiches on packaged bread? See what a difference fresh whole-wheat bread can make.

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  • 2 (1/4 oz.) packages active dry yeast
  • ½ C. warm water (105 – 110 degrees)
  • 2 C. scalded milk, cooled to lukewarm
  • 2 tsp. salt
  • ¼ C. honey
  • 6 C. whole wheat flour
  • 2 Tbs. melted shortening

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Soften yeast in warm water. Add milk, salt and honey. Blend in 2 C. flour; beat until bubbly. Stir in shortening. Add enough remaining flour to make a stiff dough. Turn onto floured surface, cover and let rest for 10 minutes. Knead until elastic and satiny. Place in greased bowl, oil surface of dough, and cover. Let rise in a warm draft free area until doubled. Form into 2 balls, cover and let rest 10 minutes. Shape into loaves, place into greased 9 x 5 x 3 inch loaf pans and oil tops. Cover and let rise again until doubled (about 1 hour). Bake at 350 degrees for 50 to 60 minutes. Remove from pans and let cool completely. 

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